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Cast iron skillet chicken pot pie with golden rosette puff pastry crust fresh from the oven

Cast Iron Skillet Chicken Pot Pie

A one-pan chicken pot pie with tender chicken, savory vegetables, creamy sauce, and a stunning rosette puff pastry crust baked in a cast iron skillet.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole chicken breasts boneless and skinless
  • 2 whole chicken thighs boneless and skinless
  • kosher salt and ground black pepper for seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 medium carrots peeled and chopped
  • 1 large onion chopped
  • 8 ounces baby cremini mushrooms sliced
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 3/4 cup heavy whipping cream
  • 1 cup frozen green peas
  • 2 sheets Pepperidge Farm puff pastry 17.3 ounces, thawed and cut into 1/2 inch strips
  • 1 whole egg whisked for brushing

Equipment

  • Large 12-inch cast iron skillet
  • Cutting board
  • Pastry brush

Method
 

  1. Preheat oven to 400°F. Season chicken breasts and thighs with kosher salt and ground black pepper on both sides. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a cutting board, slice into strips, and set aside.
  2. Add butter, chopped carrots, onions, and sliced mushrooms to the skillet. Sauté for 6-7 minutes until vegetables are tender and onions are translucent.
  3. Reduce heat to medium and add garlic, thyme, salt, pepper, and flour. Stir constantly for about 30 seconds. Slowly add chicken stock while stirring to prevent lumps. Add cream and simmer for 3-5 minutes until thickened.
  4. Remove from heat. Stir in frozen peas and reserved sliced chicken. Let cool slightly for 5 minutes while preparing the pastry top.
  5. Cut each puff pastry sheet into 1/2 inch strips. Twist each strip and arrange in a circular rosette pattern, starting from the outer edge of the skillet and working to the center. Overlap pieces slightly. Brush the entire top with whisked egg.
  6. Bake for 35-40 minutes until puff pastry is deep golden brown and puffed to double its original height. Let rest for 5-10 minutes before serving.

Notes

Rotisserie chicken can be substituted - skip Step 1 and add 3 cups shredded chicken in Step 4. Use Pepperidge Farm puff pastry for best results. Thaw puff pastry for about 1 hour before starting. The rosette pattern looks impressive but is easy - just twist strips and lay in a spiral pattern from outside to center.